Best 2 Chicken Pot Pie Cooking Light Recipes

Chicken pot pie is a classic comfort food that is perfect for a cold winter day. This dish is made with a creamy filling of chicken, vegetables, and herbs, all nestled in a flaky, golden crust. The hearty filling is made with tender chicken, a variety of vegetables like carrots, celery, and peas, and a rich, flavorful sauce. The flaky crust adds the perfect finishing touch to this classic dish.

This recipe collection offers a variety of chicken pot pie recipes, each with its own unique flavor and style. From classic chicken pot pie to variations with different vegetables, crusts, and even a slow cooker version, there's a recipe here for everyone. Whether you're looking for a traditional family meal or something a little more adventurous, you're sure to find the perfect chicken pot pie recipe in this collection.

Let's cook with our recipes!

LIGHT CHICKEN POTPIE

Light Chicken Potpie image

Provided by Food Network Kitchen

Time 2h

Yield 6 servings

Number Of Ingredients 20

Ingredients

1 cup all-purpose flour, plus more for dusting
1/4 teaspoon baking powder
1/4 teaspoon fine salt
4 tablespoons cold unsalted butter, cut into small pieces
1 large egg
2 tablespoons 2% milk
2 small russet potatoes
4 1/2 cups low-sodium chicken broth
5 medium carrots, cut into large chunks
1 to 2 teaspoons chopped fresh thyme
2 tablespoons extra-virgin olive oil
1 large onion, finely diced
3 tablespoons all-purpose flour
1/3 cup 2% milk
3 stalks celery, sliced
3 cups shredded rotisserie chicken, skin removed
1/2 cup fat-free plain Greek yogurt
1 cup frozen peas
1/2 cup minced fresh parsley
Kosher salt and freshly ground pepper

Steps:

Prepare the crust: Pulse the flour, baking powder and salt in a food processor until combined. Add the butter, one piece at a time, pulsing until the mixture looks like coarse meal. Separate the egg; refrigerate the egg white. Beat the egg yolk and milk in a bowl, then add to the food processor, pulsing until the dough comes together. Turn out onto a lightly floured surface and gather into a ball. Flatten into a disk, wrap in plastic wrap and chill at least 1 hour.
Meanwhile, make the filling: Preheat the oven to 425 degrees F. Prick the potatoes with a fork and bake directly on the oven rack until tender, about 45 minutes. Cool slightly, then peel and break into small pieces.
Bring the chicken broth, carrots and thyme to a simmer in a small saucepan over medium heat and cook 2 minutes; cover and keep warm. Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 8 minutes. Sprinkle in the flour and stir until lightly toasted, about 3 minutes. Add the milk, celery, potato pieces and the warm broth mixture and simmer until thickened, about 15 minutes. Remove from the heat and stir in the chicken, yogurt, peas and parsley. Season with salt and pepper.
Transfer the filling to a 2-quart casserole dish. Roll out the dough on a lightly floured surface until about 1/2 inch thick and slightly larger than the dish. Beat the reserved egg white in a bowl; brush over the dough and season with salt and pepper. Press the dough against the sides of the dish. Place on a baking sheet and bake until the crust is golden brown, 20 to 25 minutes.

BARBECUED CHICKEN POT PIE (FROM COOKING LIGHT)

Barbecued Chicken Pot Pie (From Cooking Light) image

Lots of shredded chicken plus onion, pepper and chiles mixed with a sauce that's a little sweet, a little spicy. Don't leave out the chocolate! Something a little different for dinner that looks quite nice with an easy lattice top.

Provided by LonghornMama

Categories Savory Pies

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 teaspoon butter
2 cups chopped onions
1/2 cup chopped green bell pepper
1/3 cup diced seeded poblano chiles or 1 (4 1/2 ounce) can chopped green chilies, drained
1 small garlic clove, minced
1 1/2 teaspoons cumin seeds
1 teaspoon ground coriander
1/4 cup cider vinegar
4 cups shredded cooked chicken breasts (about 1 1/2 pounds)
2 tablespoons brown sugar
1 ounce unsweetened chocolate, grated
1 (12 ounce) bottle chili sauce
1 (10 1/2 ounce) can low sodium chicken broth
1 (11 1/2 ounce) can refrigerated cornbread twists dough

Steps:

Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat.
Add onion, peppers and garlic and saute 5 minutes. Stir in cumin and coriander and cook 2 minutes.
Stir in vinegar, scraping skillet to loosen browned bits. Add the chicken and the next 4 ingredients and cook 15 minutes or until thick, stirring occasionally.
Spoon chicken mixture into 11x7 inch baking dish coated with cooking spray.
Unroll corn bread dough, separating into strips. Place strips in a lattice fashion over chicken mixture.
Bake at 375 degrees for 25 minutes or until golden brown; let stand 15 minutes before serving.

Tips:

Use a variety of vegetables. This will add flavor, texture, and nutrients to your pot pie. Some good options include carrots, celery, onions, peas, and corn.
Don't overcook the chicken. Chicken is a lean protein, so it can easily become dry and tough if it's overcooked. Cook the chicken until it's just cooked through, or until it reaches an internal temperature of 165 degrees Fahrenheit.
Make sure the sauce is thick enough. The sauce should be thick enough to coat the vegetables and chicken, but it shouldn't be too thick that it's difficult to stir. If the sauce is too thin, add a cornstarch slurry (equal parts cornstarch and water) to thicken it.
Use a deep dish pie plate. This will ensure that the pot pie has enough room to bubble up and brown in the oven.
Serve the pot pie hot. Chicken pot pie is best served hot, right out of the oven. Leftovers can be stored in the refrigerator for up to 3 days.

Conclusion:

Chicken pot pie is a classic comfort food that's perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious and satisfying chicken pot pie that the whole family will love.